Southwestern Vegetarian Fajitas

March 27, 2017

I thought I’d revisit an oldie but a goodie for today’s Meatless Monday recipe. There’s a new taco joint that opened nearby. We haven’t been yet but it’s gotten amazing reviews and it’s put us in the mood for some good southwestern food. We went out for dinner two weeks ago and since we wanted to wait until the crowds and excitement simmered down but really wanted southwestern fare, we decided to try an established Tex-Mex place we hadn’t been to before.

They served massive margaritas and tons of tortilla chips with a salsa slaw. It was a strange condiment but I really enjoyed it. For our main dish, I ordered fajitas. They were amazing. There’s nothing quite like a good fajita, am I right? The fajitas reminded me of a vegetarian fajitas recipe I used to make all the time. I think you’ll like it. It’s very flavorful and super easy to make. Plus you can make it gluten-free, vegan, vegetarian, or full of meat if you’d like. For our purposes here, it’s a vegetarian dish.

Southwestern Vegetarian Fajitas

Make the seasoning:

Ingredients

2 tsp chili powder

1 tsp paprika

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cumin

1/4 tsp dried oregano

1/8 tsp cayenne (optional)

Directions

Combine all ingredients and mix thoroughly. Season fajita ingredients to taste (approximately 1 Tbsp for ingredients listed below but add more to taste). Store in an air tight container.

Make the filling:

Ingredients

1-2 Tbsp olive oil

1/2 red onion, sliced

3 bell peppers (green, orange, red), sliced

2 cans black beans, rinsed and drained

12-ct tortillas

Toppings

salsa

shredded cheese

avocado slices

olives

sour cream

Directions

Heat oil in a large saucepan over medium-high heat. Saute onion in oil for 5-7 minutes, until translucent. Add peppers and seasoning to taste. Saute 7-8 minutes more until peppers are tender. Add the beans and continue cooking for 1-2 minutes until the beans are warmed.

While filling is cooking, warm a small omelette pan over medium heat. Warm tortillas in the pan for 2-3 minutes per side, watching to make sure they don’t burn.

Spoon beans, peppers, and onions into the middle of warm tortilla. Top with cheese, salsa, and avocado slices.

Vegetarian fajitas are a really easy dish to make, and the seasoning is simple to adjust. Like them with a little more zip? Just add a touch more seasoning while cooking. Plus, the topping choices are unlimited when you make your own fajitas at home! Pair the southwestern vegetarian fajitas with a homemade margarita and you’re all set.

I’m very much looking forward to trying the new restaurant. I enjoy knowing I have these tasty fajitas at my fingertips until I get a chance to try it out, though. 🙂

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48 Comments

I know that just about everyone raves about avocado, but I actually don’t like it. I love fajitas though! I have been making them over the past few weeks using a homemade seasoning and adding chicken or steak. I will have to give this recipe a try!

Mexican food is my absolute FAVE!! Unfortunately, we ate at a mexican restaurant in Duluth in canal park this week and it was just awful. 🙁 I’ve eaten there before and we tried to give it a go again. It will be the last time. And yeah! Fajitas are the best!

I love Mexican food. I think tacos are pretty much my favorite. And guacamole. I do love a good, veggie-laden, chunky guac. But I will eat avocado sliced in salads and as a side, took. Fajitas are low on my list, mostly because I prefer raw veggies to cooked 🙂